The Little Book of Recipes by Little

Little Book of Recipes

By:

Little Charlotte Workplace Interiors Studio

Curated

Holidays Happy

from Little's CLT Workplace Interiors Studio!

As the holiday season arrives, we want to take a moment to express our gratitude for your partnership and trust in us. This past year has brought new challenges and growth, and we’re truly grateful to have shared this journey with you.

To celebrate the spirit of the season, we’ve put together a collection of cherished recipes from our team to yours. These dishes, loved by our team members and their families, are ﬁlled with warmth and ﬂavor, representing the joy and diversity that make us who we are. We hope these recipes bring a bit of that joy to your home and create wonderful memories around your table.

Wishing you and your loved ones a season ﬁlled with peace, love, and delicious moments. May the coming year bring happiness, health, and prosperity to you and yours.

Warmest wishes, Little's CLT Workplace Interiors Studio

Jennilyn Schuster

John Walker

Pole Beet Bliss

Natasha Edwards

Elizabeth Hundley

Sleigh All Day Sangria

Chloe Cordell

Jingle Mingle Mix

Ashley Spangler

Ashley Hall

Matthew Brackett

Caitlin Blue

Day SangriaSleigh All

This cocktail recipe has become a staple during our family holiday gatherings, and it’s always a huge hit! As the youngest in my immediate family, I’ve taken it upon myself to bring the fun and energy to our celebrations, and this drink does just the trick. What I love about it is how easy it is to make—no fancy bartending skills required. With just a few ingredients, you can whip it up in no time. Whether you're surrounded by loved ones or enjoying a night at home by yourself, this cocktail is the perfect way to get into the holiday spirit. Cheers to good times and happy holidays!

Ingredients:

6 cups cranberry juice

2 cups apple cider

2 cups sparkling water or club soda

1 orange (cut into slices)

1 bottle Prosecco

1 cup Vodka

Optional Garnish:

Serves: 8-10

Instructions:

Prep Time: 10 mins

Cook Time: 0 mins

Difﬁculty: 1/10

Combine liquids. Pour the cranberry juice, orange juice, apple cider, and sparkling water into a punch bowl or pitcher. Stir to combine.

Garnish the punch. Add in the cranberries and orange slices, plus any optional ingredients you like.

Add ice. Serve with ice cubes.

Fresh cranberries

Cinnamon sticks

Rosemary

Chloe Cordell

JingleMixMingle

Ashley Spangler

Every year at Thanksgiving and Christmas you can guarantee a bowl of this party mix will be set out for everyone to enjoy. Whether it’s a Thanksgiving appetizer while dinner is cooking or served with other small tapas at a Christmas Party, this mix has been a tradition in my family for as long as I can remember. You can also guarantee that someone will be scolded for “picking” instead of going for a mixed handful… While all of it is delicious, my personal favorite combination is a Rice Chex, a Cashew, and a Corn Chip!

Ingredients:

Sauce.

1 ½ sticks of melted butter

½ cup of worcestershire sauce

2 ½ tsp. seasoned salt

Mix.

4 cups corn chex cereal

4 cups rice chex cereal

1 bag of goldﬁsh

4 cups cheerios

1 bag of fritos corn chips

½ bag of pretzel sticks

1 large can of mixed nuts

Serves: 20 Prep Time: 10 mins Difﬁculty: 2/10

Instructions:

Cook Time: 45 mins

Mix together the melted butter, Worcestershire sauce, and salt in a glass bowl (or glass measuring cup).

Combine all Mix ingredients and mix together in a separate large aluminum deep foil pan (approximately 21”x13”).

Pour the sauce over the mix while stirring to evenly distribute.

Place pan in a 250° oven.

Stir every 15 minutes.

Remove from oven after 45 minutes and let cool.

*Additional mix can be stored in Tupperware container.

Sammies Santa's

Affectionately called “Big Sandwich” or “Pool Sandwich” depending on the day, this recipe was created when my best friend and I were both craving something along the lines of a Muffuletta to enjoy by the pool on a very hot summer day. We spent half the day crafting this sandwich and it turned out to be exactly what we both were craving. My best friend is the one who taught me to cook and anytime I make it I am reminded of her!

Ingredients:

1 loaf Ciabatta bread

1 package salami (sliced into thin strips)

1 package prosciutto

½ cup feta cheese (approx.)

¼ cup freshly grated parmesan cheese

¼ red onion (thinly sliced)

½ cucumber (thinly sliced)

1 ½ cups arugula (approx.)

½ cup garlic stuffed olives (plus a handful of any other olives you may have)

Tzatziki sauce

Shallot vinaigrette (or any other savory vinaigrette)

Crushed red pepper ﬂakes

Chili oil

Serves: 4-6

Instructions:

Preheat oven to 350.

Prep Time: 20 mins

Cook Time: 7 mins

Difﬁculty: 2/10

Slice loaf of Ciabatta bread in half and rub on a crushed garlic clove and drizzle with olive oil.

Bake for 7-10 min. (or until slightly toasted). Remove a bit of the bread from the center of the loaf to create a “bowl”.

Toss arugula and red onion in a light drizzle of vinaigrette. Thinly slice cucumber and put aside.

Finely chop up olives and add feta cheese, and combine crushed red pepper, salt and pepper, a drizzle of chili oil and a bit more dressing

Layer the olive mixture, salami, cucumber and prosciutto (in that order) followed by the arugula mixture, fresh parmesan and a spread of Tzatziki sauce.

Wrap sandwich in tin foil and let sit for at least 10 minutes. The longer it sits the better it gets!

Cut diagonal slices and serve.

Caitlin Blue

Cranberry Sauce Winter Citrus

Jennilyn Schuster

Why buy cranberry sauce when this recipe takes just ﬁve minutes of hands-on prep and 30 minutes total to make? I get it – some people (my family) prefer canned cranberry sauce, so I decided to make this for my ﬁrst ever Friendsgiving; it has become a requested favorite ever since! Some of my dearest friends have added this to their family Thanksgiving tables. All you need are three ingredients and you can even make it ahead, as far as a week in advance of the meal. Even better, the recipe makes plenty of sauce for the feast and enough so you can slather it on your leftover Turkey sandwich...for those of you who eat meat.

Ingredients:

2 bags (12 ounces each) fresh cranberries

1 ½ cups sugar

4 wide strips orange zest, plus 1 cup freshly squeezed orange juice

Coarse salt and ground pepper

Serves: 8-10

Instructions:

Prep Time: 5 mins

Cook Time: 25 mins

Difﬁculty: 3.14/10

Combine cranberries, sugar, orange zest, and water in a medium saucepan; season with salt and pepper.

Bring to a boil over medium-high. Reduce to a simmer and cook until thickened, 20 to 25 minutes.

Remove from heat and stir in orange juice.

Baked Beans Walker Family

John Walker

These are a year round Walker Family staple for family gatherings and holiday meals and the one dish that I'm known for in my family. I'm basically told "you're invited, but if you don't bring the baked beans, you don't get to eat". No exaggeration there - my sister-in-law means business! They are stupid simple to make (my specialty) - if you can open a can and chop an onion, you can make these. If you know about how picky an eater I am and about all my "Food Rules", this recipe is a complete anomaly. I would never eat pork-n-beans the way they come out of the can - that's a mushy mess not fit for human consumption. But those canned beans become the base - the excuse - for packing this dish full of chopped onions, a bunch of bacon, some ketchup, and a bag full of brown sugar, and the result is some really delicious comfort food! This is also one of those dishes that you can make in advance as it is even better the first time it's heated up than when it first comes out of the oven!

Ingredients:

2 - 15 oz. cans Van Camps Pork & Beans

1/3 c. ketchup

5 tbsp. brown sugar

4 slices cooked bacon (cut into small pieces)

1 medium onion (chopped)

Serves: 6-8 (easy to scale up)

Prep Time: 15 mins

Cook Time: 2 hrs (+ 30 mins for double batch)

Instructions:

Preheat the oven to 325° F.

Drain excess juice from both cans of Pork & Beans.

Chop the onion.

Prepare the bacon and cut into small pieces.

Combine all ingredients in an open baking dish.

Bake uncovered for approximately 2 hours.

Difﬁculty: 1/10

ScallopedPotatoes Good as Granny's

Elizabeth Hundley

Growing up, my Granny was the heart of our family gatherings, always cooking and bringing everyone together. A few years ago, I started hosting Friendsgiving, which quickly became my favorite tradition. One year, I made it my mission to impress my friend – Molly Wilkins –the pickiest eater of us all - with something special: melt-in-your-mouth scalloped potatoes. They were such a hit that they've become my signature dish—now a must-have at every Friendsgiving. And the best part? Granny Hundley gives them her stamp of approval!

Ingredients:

2 tablespoon unsalted butter, softened

5 pounds Yukon Gold Potatoes

2 tablespoons salt for the boiling water, plus 2 teaspoons kosher salt, divided

16 ounces gruyere cheese, shredded

1 ½ teaspoons pepper, divided

½ teaspoon ground nutmeg, divided

2 cups heavy cream

Serves: 10 Prep Time: 30 mins Difﬁculty: 7/10

Instructions:

Cook Time: 1 hr 30 mins

Preheat oven to 350°F and butter a 9x13 baking dish.

Wash, peel, and slice potatoes into 1/8-inch rounds. Soak in water to prevent browning.

Boil 4 quarts of water with 2 tbsp salt. Once boiling, blanch the potato slices for 3 minutes. Remove with a slotted spoon and cool in ice water. Drain and pat dry.

Layer the potatoes in the baking dish, overlapping each layer. Season each layer with 1 tsp salt, 1/2 tsp pepper, and 1/8 tsp nutmeg. Sprinkle a small portion of cheese on each layer.

For the ﬁnal layer, sprinkle a larger cheese portion on top. Drizzle heavy cream evenly over the top, making sure to cover the edges.

Bake for 1 hour 15-30 minutes, until the cream is bubbling, cheese is golden, and potatoes are fork-tender. Check around 45 minutes, and if needed, cover with foil and bake longer.

Let cool before serving. Enjoy!

*Pro Tip: Granny never measures the butter, heavy cream and cheese, and it never hurt nobody. The best ingredients are measured with your heart!

Beet Bliss North Pole

Natasha Edwards

Who wants beet soup? Most people would probably say no (especially John Walker), but after giving it a try, you might change your mind! This recipe is my great-grandmother's, and it's something we enjoy every Christmas Eve. As a child, my grandmother would make it alongside pierogies, shrimp, Brussels sprouts, and much more. Now, I either prepare it myself, or if we’re fortunate enough to spend the holidays with my parents, my mom will make the meal for us. The borscht brings back memories of the wonderful Christmas Eves I spent with my grandmother and reminds me of the excitement of the holiday season. I hope that one day it will evoke the same feelings for my children.

Ingredients:

2-3 bunches of beets (about 9 medium)

1 onion chopped

Tiny bit of garlic

1/8 pound of butter

1 tablespoon of fresh parsley, chopped

8 oz. mushrooms

1 bay leaf

Salt Pepper

2 chicken or vegetable bouillon cubes

1 cup of beet juice (from boiling the beets)

2 egg yolks

1 level tablespoon of ﬂour

1 pint sour cream

1 lemon 1 can of peas

Serves: 10 Prep Time: 20 mins

Instructions:

Cook Time: 2-3+ hrs

Difﬁculty: 5/10

Cook beets with some of the greens. Let beets and water cool – save the beet water – you will need 2 quarts. Strain beet water through cheesecloth or coffee ﬁlter to remove any dirt that didn’t get washed off. Two large cans of beets can be substituted. When cool enough to handle skin the beets.

Simmer 1 chopped onion, a tiny bit of garlic, 1/8 pound butter, 8 oz. mushrooms, and bay leaf for 5 minutes, or until transparent.

Add 1 tablespoon of chopped parsley, salt & pepper, 2 bouillon cubes –either vegetable or beef, and approx 1 cup of beet juice.

Simmer for 5 minutes then leave alone to cool.

Beat 2 egg yolks well in a small bowl and add 1 level tablespoon of ﬂour, 1 pint sour cream, and lemon juice (about ½ of a lemon).

Slice beets into strips. In a large pot combine sour cream mixture with the reserved beet juice, then mix in beet strips and mushroom mixture. Heat gently so it stays between about 140 and 160 degrees. It can stay this way for a few hours. Adjust seasoning as necessary.

Before serving put a large spoonful of canned peas in each bowl.

Mousse

Matthew Brackett

Every Christmas my mom, Kristin, makes this chocolate mousse recipe. It is a mystery to me where it came from. It is handwritten on an old index card, riddled with stains and annotations, and is always on display in the kitchen. The recipe is weird and sounds like it will not work, and sometimes it does not. The instructions say to melt the chocolate in water, which is a big nono to anyone who bakes. Adding water makes the chocolate split and seize into an unusable mess. However, with the right amount of ﬁnesse, my mom is able to make it come together every time. Whether it is how the recipe author intended or not, the smooth mousse ends up with lovely little ﬂecks of solid chocolate all throughout the mixture. The contrast in texture is wonderful and is the reason our family asks for it every year; despite the stress it causes my mom.

Ingredients:

12oz package of semi-sweet chocolate bits

4 tbsp sugar

4 tbsp water

6 egg whites

1 pint heavy cream

3 tbsp vanilla

1 package Ladyﬁngers

Serves: 10-12

Instructions:

Prep Time: 1 hr

Cook Time: 2 hrs - overnight

Difﬁculty: 7/10

Melt chocolate with sugar and water in a double boiler set at a gentle simmer. If it seizes, keep stirring the best you can, try adding water, or try a different brand of chocolate.

Beat the egg whites until stiff peaks form in a mixer ﬁtted with a whisk attachment.

Fold in the beaten egg whites once the chocolate mixture is cooled.

Beat heavy cream and vanilla on high until stiff peaks form in the same bowl as the egg whites, be careful not to overbeat. Fold into chocolate and egg white mixture.

Line an 8” spring form pan with lady ﬁngers on the bottom and sides. Add the chocolate mousse and let chill in the refrigerator for at least 2 hours, overnight is ok too.

Mom'sCheesecake Cheery

Ashley Hall

For as long as I can recall, my mother has been an incredible baker. I find her happiest when she is in her kitchen covered in flour or in this case cream cheese. It is what brings her peace and joy, and it is her way of loving all those around her. It has taken my mother many years to master this cheesecake recipe, and she has tweaked more times than I can count. However, she has never let it get the best of her. Though if I'm being honest, there may have been an occasion or two that caused a few tears and some choice words. Watching her at her craft has taught me that care, patience, and perseverance can go a long way in finding success in life. Each year, our family looks forward to enjoying a slice of one of her cheesecakes at our Thanksgiving lunch and another at our family Christmas celebration. As you can imagine, you must be one of the first in line (or be willing to put up a fight) when there are fifty other people at the party just waiting to get their hands on a piece!

Ingredients:

⅓ cup butter, room temperature

1 3/4 cups graham crackers, ﬁnely crushed (crush your own. Do not use the boxed pre-crushed in baking aisle)

1 ¼ cups sugar, divided

3 pkg. (8 oz. each) brick cream cheese, full fat, room temperature

1 cup sour cream, room temperature

2 tsp. vanilla

3 eggs, room temperature

1 can cherry pie ﬁlling or fresh berries (optional)

Serves: 8-16

Instructions:

Prep Time: 30-45 min Difﬁculty: 9/10

Cook Time: 2 hrs - overnight

Heat oven to 350°F. Make sure rack is centered.

Combine graham crumbs, butter and 1/4 cup sugar; press onto bottom and 2-1/2 inches up side of 9-inch springform pan Set aside.

Beat cream cheese and remaining sugar until smooth. Add sour cream, vanilla, and eggs one at a time, mixing on low speed after each additionbe sure not to overbeat eggs. Pour mixture into the crust.

Bake for 50-70 minutes, until the edges are puffed and golden, and the center still jiggles slightly. Avoid opening the oven until 50 minutes, then check and adjust time as needed. Don’t over bake or texture will not be smooth.

Let cheesecake cool in the oven with the door slightly ajar for 1 hour. Run a knife around the edge of the pan and cool to room temperature on the counter. Be patient—it can take longer than expected.

Place cake in refrigerator once at room temperature. Refrigerate the cake overnight before removing rim.

Serve. Clean knife between each slice while cutting. Top each piece with pie ﬁlling or fresh berries just before serving.